Cranberry Seed Baked Oatmeal with Ocean Spray

This post is sponsored by BabbleBoxx on behalf of Ocean Spray®, however, I am sharing my own thoughts. All opinions are my own.

It is cold out there! I’m not trying to be a downer, but it may be my least favorite time of the year. Temperatures are so low that it’s hard to enjoy time outside, the snow keeps piling up, and to top it all off, it’s cold and flu season. All of these things have me craving all of the cozy warmth while trying to boost my immune system.

Fortunately, there’s a new seed in town, and it has a number of nutritional benefits perfect for not only this time of year but all year round! Ocean Spray® Cranberry Seeds are a new innovative, upcycled, an clean-label product harvested from cranberries. They add a great pop of color with a neutral taste and an array of great health benefits. Whether you’re adding them to smoothies, bars, or oatmeal, Ocean Spray® Cranberry Seeds are an excellent source of fiber (1.6 times the amount of chia and flax seeds to be exact) as well as a good source of zinc, magnesium, and Omega 3 fatty acids. They not only help support immunity but also support digestive health and may help support heart health and maintain brain health.

These red seeds are plant-based with a 100% natural, vibrant color. They’re also GMO free, allergen free, and have no additives or preservatives. They’re literally the perfect addition to, well, anything! With a neutral taste and all of these health benefits, I’m tempted to add them to everything I make. Being as it has been so cold here recently, I thought they would be the perfect addition to a nice cozy baked oatmeal recipe with some delicious winter flavors like maple and pecans. The Ocean Spray® Cranberry Seeds add the perfect pop of color and nutritional benefits.

Here’s What You’ll Need:

• 1.5 cups rolled oats

• 1 tsp baking powder

• 3/4 cup chopped pecans

• 2 tbsp Ocean Spray® Cranberry Seeds plus more to top

• 1/4 cup maple syrup

• 1 egg

• 1 cup milk of choice

• 2-3 tbsp melted butter

• 1/2 tsp cinnamon

• A pinch of salt

Instructions:

1. Mix together the oats, baking powder, pecans, cranberry seeds, cinnamon, and salt in a large bowl.

2. Mix together the maple syrup, egg, milk, and 1/2 of the melted butter in a separate bowl.

3. Evenly arrange the dry ingredient mixture in a greased, oven-safe skillet or 8x8 baking dish.

4. Evenly pour the wet mixture over the top of the dry mixture.

5. Top everything with an extra sprinkle of Ocean Spray Cranberry Seeds.

6. Bake in a preheated 400 degree oven for 25-30 minutes until cooked through and golden.

7. Drizzle the remaining melted butter of the top, serve, and enjoy!

Let me know what you think in the comments below, and also let me know what creative ways you plan to use these amazing seeds. The options are endless! To learn all about them, you can go to www.cranberryseeds.com.

Almond Crusted Honey Dijon Baked Salmon with Roasted Brussels Sprouts and Chili Sweet Potatoes

This post is sponsored by Blue Circle Foods, however, I am sharing my own thoughts. All opinions are my own.

Fall is without a doubt my favorite season. I love the cooler temperatures and fun holidays, but, most of all, I LOVE all of the fall foods. That’s why this almond crusted honey dijon salmon with roasted brussels sprouts and chili sweet potatoes was a no brainer! It’s packed with some of my favorite delicious  seasonal produce, and that honey Dijon almond crust on the salmon is so autumn-y and comforting.

This dish is made with Blue Circle Foods Frozen Salmon Fillets which are perfect year round since they’re stored in the freezer and can easily be defrosted whenever you’re ready to cook! I’m a huge fan of Blue Circle Foods because they’re all about promoting sustainable practices within the seafood industry. They are even certified sustainable by such organizations as Monterey Bay’s Seafood Watch, Marine Stewardship Council and Fair Trade Certified.  Additionally, all Blue Circle Foods products are free from antibiotics, GMOs, growth hormones, gluten, sugar, and synthetic pigments. Shop Blue Circle Foods here, and use the coupon code welcome2bcf at checkout to get 15% off on any Blue Circle product.

On top of being deliciously seasonal and made with sustainable seafood that you can feel good about, this dish is SO easy to make! You can literally cook it all on one pan, so there is minimal clean up. And the ingredients are so simple that you can whip it up in no time. You can even get the whole family involved because it’s just that easy! Whether they end up lending a helping hand or not, they’re sure to enjoy this one because these flavors are a definite crowd pleaser. So let’s get to it!

Here’s What You’ll Need:

-2 Blue Circle Foods Frozen Salmon Fillets, defrosted
-12 oz brussels sprouts, de-stemmed and halved
-1 sweet potato, cubed
-1/4 cup almonds, chopped
-2 tbsp avocado oil, separated
-2 tbsp honey, separated
-2 tbsp dijon mustard, separated
-1/2 tsp chili powder
-sea salt and black pepper to taste

Instructions:

1) Toss the brussels sprouts with 1 tbsp avocado oil, 1 tbsp dijon, and 1 tbsp honey, and spread out on one side of a large baking sheet.
2) Toss the sweet potato cubes with 1 tbsp avocado oil, chili powder, salt, and pepper, and spread out on the middle of the baking sheet next to the brussels sprouts.
3) Bake the brussels sprouts and sweet potato cubes in a preheated 425 degree oven for 15 minutes.
4) In the meantime, sprinkle a little salt and pepper over the salmon. Mix the chopped almonds, 2 tbsp dijon, and 2 tbsp of honey together, and spread the mixture over the tops of the two salmon fillets.
5) After the 15 minutes of cooking, add the salmon to the pan with the brussels sprouts and sweet potato and cook for an additional 10-12 minutes until the salmon is fully cooked through.
6) Serve and enjoy!

I personally love that honey dijon flavor with the added texture from the almonds. And those salmon fillets are just SO juicy and delicious! Plus, you can never go wrong with crispy brussels sprouts and sweet potatoes. Let me know what you thin in the comments below!

Spring Asparagus and Tomato Penne with Barilla ProteinPLUS

This post is sponsored by Barilla; however, I am sharing my own thoughts. All opinions are my own.

Spring is finally upon us, and I couldn't be more excited! That means fresh, bright produce and lots of outdoor time, so I decided I needed a recipe that celebrates all of the above! And what screams spring time picnics more than a fresh, veggie-packed pasta salad dish?

I had recently stumbled upon Barilla ProteinPLUS pasta at my local Walmart. It's packed with 17 g of protein (per 3.5 oz portion) from all natural vegetarian ingredients including egg whites, grains, lentils, and chickpeas. It's also a great source of fiber and ALA Omega-3. It seemed like the perfect base for a quick, easy, and delicious meal any day of the week, so I ended up picking up the penne to give it a try. 

I thought it would pair perfectly with some bright spring veggies like asparagus and tomatoes to make a light and fresh pasta (or pasta salad) dish while still being a good source of lean protein. I added in some lemon juice, pine nuts, basil, and a few other ingredients to bring that extra flavor, and it all came together to make a great meal or side that'd be perfect for your next picnic!

Here's What You'll Need:

-One 14.5 oz box Barilla ProteinPLUS Penne
-1 bundle of asparagus (~20 spears)
-1 cup cherry tomatoes, halved
-1/4 cup pine nuts
-5 fresh basil leaves, chopped
-Juice of 1/2 lemon
-1/4 cup shredded or shaved parmesan
-1 tbsp EVOO
-1/4 tsp sea salt
-1/4 tsp black pepper

Serves 4 as a meal or 7 as a side or appetizer

Instructions:

1) Cook the Barilla ProteinPLUS Penne according to the directions on the box.
2) Remove the bottoms from the asparagus, and bake them in a preheated oven at 400 degrees for 10 minutes (may also grill or steam until tender instead).
3) Cut the asparagus spears into thirds.
4) Toast the pine nuts on the stove top until they begin to turn golden (about 3- 5 minutes).
5) In a large bowl mix together all of the ingredients until well blended. I reserved some of the pine nuts, basil, and parmesan to top it all off, but feel free to mix it all in if desired.
6) Serve warm or refrigerate to serve as a pasta salad, and enjoy!

Barilla Gluten Free pasta was recently named one of Parent's Magazine's "Top 25 Allergy Free Foods" making it a great choice to swap in for the ProteinPLUS penne if allergies are a concern! You can also use this Ibotta link to get some cash back when purchasing your Barilla pasta. Make sure to check out these other delicious Barilla recipes and their Pinterest board for more inspiration! And let me know what you think in the comments below!

Blueberry Chocolate Chunk Whole Wheat and Rolled Oat Waffles

If you follow me on Instagram, you know by now that I recently purchased a waffle maker. I've wanted to buy one for months after trying some frozen healthy waffles and literally thinking to myself, "I could do so much better." Soon after that experience, I stumbled upon more relatively healthy waffles that were actually really good, delaying my waffle maker purchase.

But it finally happened last week, and let me tell you, IT WAS WORTH IT! Also, WHAT WAS I THINKING? Waiting this long to buy my own waffle maker seriously feels like a crime. This baby turns out delicious, perfect looking waffles. Plus, I can play around with whatever recipe I want (added bonus). 

Another fun thing that happened last week, I received my first Cocoa Couriers box (I'll link my review here). So when waffle Wednesday approached, I knew one of those babies was going into my waffle. It was pretty much a no brainer because the Blueberry chocolate bar by Brasstown was pretty much the most delicious thing I've tasted in my life. Also, blueberries, chocolate, and waffles - need I say more?

Here's What You'll Need:

-1/3 cup whole wheat flour
-1/3 cup rolled oats
-1 tsp baking powder
-Pinch sea salt
-Sprinkle of cinnamon (probably like 1/8 tsp)
-1 egg
-2/3 cup unsweetened almond milk
-2 tbsp coconut oil (melted)
-1/2 Brasstown Blueberry chocolate bar, cut or broken into small chunks (you can use any dark chocolate bar of your choosing)
-1/2 cup blueberries
-2 tbsp maple syrup

Instructions:

1) Heat your waffle maker.
2) In the meantime, mix together all of the ingredients (minus the maple syrup) in a bowl. You can reserve some chocolate chunks and blueberries to top your waffles, or just throw it all in. It's all going to one place, your mouth.
3) Pour half of the mixture into the waffle maker and cook according to your waffle maker's instructions. Repeat this for the second waffle.
4) Serve each and top with 1 tbsp of maple syrup.
5) Enjoy!

Let me know what you think in the comments below!

Shrimp Cobb Salad with Lemon Vinaigrette

Shrimp has been one of my favorite foods since I was a little kid. It has a nice flavor, provides protein, and is still light and low calorie.

I knew that I had shrimp at home and was really feeling a nice salad. I started going over the things I had in my fridge and literally couldn't think of anything. Then I thought about the bacon I randomly had leftover from a couple days ago (random because I never buy bacon). Shrimp wrapped bacon? That sounds delicious but not exactly what I was looking for.

I sifted through the limited other ingredients I had lying around, and each one fit perfectly into a summer-inspired lighter cobb salad. Instead of heavy bleu cheese or ranch, I could make a nice citrus vinaigrette and cut out the cheese.

Here's What You'll Need:

For the Salad:
-4 cups of baby spinach
-10 cherry tomatoes cut into thirds
-1/2 avocado, chopped
-1 ear of corn, kernels removed from cob (or 1 small can of corn, drained)
-2 slices of bacon
-2 hardboiled eggs, chopped
-6 oz shrimp
-1/4 tsp of paprika
-salt and pepper to taste

For the Dressing:
-The juice of one lemon
-1 tbsp olive oil
-1 tbsp white wine vinegar
-1/2 clove garlic, minced
-1/8 tsp oregano
-salt and black pepper to taste

Instructions:

1) If you haven't already, cook your bacon slices in a pan or microwave until they are crispy, and chop them into small pieces.
2) If you haven't already, hard boil your eggs (you may also buy them already cooked). Chopped up the eggs.
3) Add the paprika, salt, and pepper to your shrimp and cook on a grill or in a pan on the stove. If you are using pre-cooked shrimp, I still suggest adding the seasoning and just heating up the shrimp a bit using either method.
4) You can either add all the ingredients into one large bowl or split ingredients in half and serve separately.
5) Mix together the dressing ingredients, add to the salad(s), and enjoy!

If you are hesitant about the dressing, please try it! It is seriously delicious in the salad. It balances so well with the egg, shrimp, and bacon and gives just that extra bit of added flavor to this meal. Let me know what you think, and feel free to subscribe below!